Valencia Orange

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Product Intelligence

Storage Guidelines

Commercial storage guidance for sweet oranges, general (storage temperature and RH depend on growing region; see variants). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Postharvest decay is the main factor limiting orange shelf-life, so prompt cooling, gentle handling, sanitation and approved fungicides matter most. Highest freezing point: -1°C. Source: USDA Agriculture Handbook 66 (rev. 2016). Growing region must be established before choosing between the listed temperature and humidity ranges.

Nutritional Information

Oranges, raw, all commercial varieties; USDA SR Legacy, FDC 169097, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 47 kcal; Protein: 0.94 g; Fat: 0.12 g; Total carbohydrate (by difference): 11.75 g; Dietary fiber: 2.4 g; Vitamin C: 53.2 mg; Folate: 30 µg; Total sugars: 9.35 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.